Cooking Steps

1. 

   Step1:1. Prepare a grass carp and sauerkraut fish bag. Scrape the scales and viscera of the fish, clean the fish, and wash them thoroughl

2. 

   Step2:2. Deal with the fish - cut the meat on both sides of the fish. Remove the skin. Wash it in a small basin several times. Chop the fish bones and heads into small pieces and put them into another basin. Wash them several times until the water is clear.

3. 

   Step3:3. Marinate fish meat - put marinade bag in pickled fish into two basins respectively. Add salt, white pepper, three teaspoons starch and one egg white. Marinate separately for 30 minutes to remove the smell.

4. 

   Step4:4. Cut garlic. Ginger. Prepare pickled cabbage bag, pickled pepper bag. Spare.

5. 

   Step5:5. Oil the bottom of the pot. Stir fry the garlic and ginger in a small heat. Fry the fish bones and fish heads until they change color. Then fry them in the pickled cabbage bag for two minutes. Add enough boiled water. Boil them in a small heat for 20 minutes until the fish soup turns white. Put in the pickled pepper bag. Add some salt and chicken essence to taste.

6. 

   Step6:6. Turn off the fire. Take out the fish head bones and pickled vegetables and spread them on the bottom of the bowl. Boil the fish soup over high heat. Put in the marinated fish slices one by one. When they are ripe, remove them. Spread them on the bowl. Pour in the fish soup.

7. 

   Step7:7. Put a small amount of oil in the pot and saute the chili and pepper. Sprinkle the scallion on the fish. Pour the oil on the fish in the hot pot. Leave the pot.